Ingredients and Equipment
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp salt
- 5 tbsp cold butter, cut
- 3 tbsp shortening, chilled and cut
- 3-4 tbsp ice water
- 3 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 15-oz. can solid packed pumpkin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp freshly ground pepper
- Pinch nutmeg
- Pinch ground cloves
- 1 cup heavy whipping cream
Equipment
- Mixing bowl
- Food processor
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Rolling pin
- 9-inch pie plate
- Rubber spatula
Step 1: Make Dough
- While oven is preheating at 425ºF (218ºC), add flour, sugar and a quarter teaspoon salt to food processor. Pulse to combine.
- Add butter and shortening. Pulse until it resembles coarse sand.
- Add ice water, one tablespoon at a time. Pulse between additions.
- Flour cutting board.
- Place dough on top of flour.
- Shape into ball and then flatten.
- Wrap in plastic.
- Let firm in refrigerator for 40 minutes.
Step 2: Prepare Pie Pan
- Roll dough over cutting board.
- Transfer dough into pie plate.
- Flute the crust by pinching the edges of the dough over the pan.
- Freeze crust for 15 minutes.
Step 3: Prepare Filling
- Combine eggs and sugar into medium-size bowl and whisk.
- Add vanilla, pumpkin, cinnamon, ginger, salt, cloves and pepper and continue mixing.
- Gently stir in whipping cream.
- Pour filling into pie crust.
- Bake for 15 minutes on bottom third of rack.
- After 15 minutes, reduce heat to 350ºF (176ºC). Cook for an additional 30 minutes.
Enjoy!
References
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Meet Our Expert
-
Miranda Valentine
Miranda Valentine blogs about food and lifestyle at Everything Sounds Better in French. Miranda graduated from the University of Southern Maine and earned her master's degree from the University of Southern California. She works as a contributing writer for Bunker Hill Magazine and Joonbug.com's LA edition.
Recipe Details
Servings: 8
Prep time: 25 minutes
Total time: 1 hour 50 minutes
